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Shandong cuisine

Introduction

Shandong cuisine is one of the most influential cuisine system in China. It has a certain representativeness in the vast northern food culture area of China which is known as one of the "four major cuisines" in China. Professor Zhang Qijun, a famous Taiwanese philosopher, once made a high-level summary of Shandong cuisine. He commented: "Since the Liao and Jin Dynasties, Beijing has been the imperial capital of more than 700 years, especially in the Yuan, Ming and Qing Dynasties, which has gathered the national elites in one place. It is a gathering of talents in the heyday of Beijing and China. Whether it is an aristocratic banquet or an official entertainment, it must be provided with good dishes. Therefore, over the past 700 years, the dishes have been guided by high-ranking officials and learned people. They not only have good technical taste, but also have excellent style and excellent standards, which is beyond the reach of any other place in the country. This kind of dish is a large restaurant opened by many Shandong people. It is made in a noble style but not petty, dignified and upright. It is a general high standard, rather than calling for one or two talents or biased taste, which can be said to be a typical Chinese cuisine. According to Mr. Zhang's point of view, since the Ming and Qing Dynasties, Shandong cuisine has been used as a banquet for government and nobles, and it is of excellent in terms of ingredients and taste.

Historical development of Shandong cuisine

The origins of Lu cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. According to historical records, after the establishment of the Zhou Dynasty, Jiang Ziya was enfeoffed in the land of Qi. Under the policy of "adapting to local customs and simplifying rituals" to enrich the country and strengthen the military, the state of Qi rapidly grew powerful and became the first hegemon in the Spring and Autumn period under Duke Huan of Qi. The economic prosperity and expansion of cities in Qi led to the flourishing of the catering industry, and Yi Ya, known as the "founder of chefs," emerged. He was the first cook in Chinese history to use the art of harmony in cooking.By the Han Dynasty, Shandong's cuisine began to pursue a diversity in cooking. The cooking scene depicted on the stone carvings unearthed from the Qianliangtai Han Tombs in Zhucheng and the "Chef Figurines" in the collection of the Shandong Museum vividly recreate the Han Dynasty's Qi and Lu cuisine, which was abundant in variety and exquisite in culinary skills, showcasing the unique dietary culture created by the ancients with their wisdom and labor. During the Northern Wei Dynasty, the agronomist Jia Sixie summarized 17 common cooking techniques used in the middle and lower reaches of the Yellow River in his book "Qi Min Yao Shu," including "steaming, boiling, roasting, brewing, frying, stir-frying, simmering, cooking, deep-frying, curing, salting, fermenting with soybeans, vinegaring, sauce-making, wine-making, honeying, and seasoning with pepper," highlighting that Lu cuisine had already reached a significant level of sophistication at that time.Following the Song Dynasty, Shandong cuisine became the epitome of "Northern Cuisine," spreading to Beijing, Tianjin, and the three northeastern provinces. During the Ming and Qing Dynasties, many chefs and dishes from Shandong made their way into the imperial court, further elevating the cuisine's grand and elegant, yet balanced and dignified, characteristics. After the founding of the People's Republic of China, Shandong cuisine has been a staple at state banquets, winning the hearts of guests from all corners of the country.For thousands of years, Lu cuisine has taken advantage of the mountains and seas, benefited from the four seasons, harmonized the flavors, and embraced the five tastes. It does not compete for temporary glory but continues for thousands of years with its rich and peaceful flavors. Lu cuisine has endless stories to tell and endless flavors to savor.（Zhang 2021，2）

Famous dishes of Shandong cuisine

Sweet and sour carp is a traditional dish made with carp, a representative dish of Shandong cuisine, especially from Jinan. It is known for its golden color, crispy exterior, tender interior, sweet and sour taste, and fragrant freshness. It is said that this dish originated in Luokou, Jinan, and later spread to places like Shanxi and Henan. In Henan, it evolved into dishes such as sweet and sour fish with caramel sauce and carp with baked noodles. According to the records in "The Eastern Capital: A Dream of Splendor," carp with baked noodles was already popular in the market during the Northern Song Dynasty. The fish meat is colored like a date red, soft and tender with a fresh aroma; the baked noodles are as fine as hair and crisp and airy. Braised Sea Cucumber with Scallion is a classic traditional dish from Shandong Province, China, and a signature Chinese cuisine that belongs to the Shandong cuisine. Known as one of the "Ancient and Modern Eight Delicacies," it is a staple dish of Shandong cuisine. The Jiaodong Peninsula, often referred to as the "Pearl of Shandong," is extremely rich in seafood. Originating from Shandong, the dish primarily features soaked sea cucumber and green onions. The sea cucumber is fresh and tender with a smooth, fragrant texture, while the green onion segments are richly flavored. After consumption, there is no remaining sauce, and the dish is characterized by its pure, rich scallion aroma. It is not only nutritious but also beneficial for nourishing the lungs and kidneys. Dezhou Braised Chicken, also known as Dezhou Five-Spiced Deboned Braised Chicken, is one of the famous "Three Treasures of Dezhou" (Braised Chicken, Watermelon, and Golden Thread Dates). It is a traditional delicacy from Shandong, China, and a classic dish of Shandong cuisine. The craftsmanship of making Dezhou Braised Chicken is a national intangible cultural heritage. As early as the Qianlong period of the Qing Dynasty, Dezhou Braised Chicken was listed as a tribute from Shandong and sent to the palace for the emperor, empress, and royal family to enjoy. In the 1950s, Vice Chairman Song Qingling, on her way back to Beijing from Shanghai, stopped in Dezhou multiple times to purchase Dezhou Braised Chicken as a gesture of respect for Chairman Mao. As a result, Dezhou Braised Chicken became famous throughout the country and was exported overseas, earning the reputation of being the "Best Chicken in the World".

Cultural value of Shandong cuisine The essence of Shandong cuisine is not only reflected in the perfect integration of visual, olfactory, and taste sensations but also in its solemn sense of ritual. Shandong, the land of sages, has the way of etiquette deeply rooted in the blood of its people, and the respect for fine food is no exception.The sages of Confucianism not only influenced the pairing of flavors in food but also integrated the cultural traditions of Shandong people, who respect the elderly and care for the young, and adhere to rules. To this day, in Shandong, table manners are still highly valued: different occasions have different dining rules, such as the selection of dishes, serving order, pairing, seating arrangements, ways of drinking, the host's responsibilities, guests' attire, seniority, and relationships of closeness or distance, all of which are reflected in these details. Therefore, tasting Shandong cuisine is not only a feast for the taste buds but also an experience of culture.Looking at the history of Shandong cuisine, from its origins on the stoves during the Spring and Autumn and Warring States periods, to its rapid development during the Northern and Southern Dynasties, and then becoming a delicacy in the imperial court from the Yuan, Ming, to the Qing dynasties, and to this day being regarded as the leader among China's eight major cuisines, the representative of Northern Chinese cuisine, and the foundation of Chinese home cooking, we can see that Shandong cuisine, with its profound cultural heritage, exquisite cooking skills, and rich variety of dishes, remains vibrant to this day. On the streets of Shandong, whether it's traditional old-brand restaurants or emerging internet-famous eateries, Shandong cuisine adds a lot of warmth and vitality to people's lives.（Yang 2020，1）

鲁菜

简介

鲁菜是中国最具影响力的菜肴体系，在中国广大的北方饮食文化区域内具有一定的代表性，被誉为中国“四大菜系”之一。台湾著名的哲学家张起钧教授曾对鲁菜进行高度的总结，他评价说：“北京自辽金以来，七百多年的帝都，尤其元明清三代，集全国精英于一地，是人才荟萃京华盛世。不论是贵族饮宴，官场应酬，都必须以上好的菜来供应，因此七百年来，菜经过作大官、有学问的人指点，不仅技术口味好，并且格调高超，水准卓越，为全国任何其他地处之才所不能及，这种菜就都是许多山东人开的大馆子所做的，其风格高贵而不小家子气，堂堂正正不走偏锋，它是普遍的水准高，而不是以一两样才或偏颇之味来号召，这可以说是中国菜之典型了。”按照张先生的观点，自我国明清以来，鲁菜是充当官府、贵族宴饮的菜式，无论在用料还是口味上都是上乘的水准。

鲁菜的发展历史

鲁菜的起源，可追溯至春秋战国时期。据史料记载，周朝建立后，姜子牙封齐地。齐国在“因其俗，简其礼”富国强兵的政策下，迅速强大起来，到齐桓公时成为春秋首霸。齐国经济的繁荣、城邑的增扩，带来餐饮业的兴盛，并诞生了被誉为“庖厨祖师”的易牙，他是中国历史上第一个运用调和之事操作烹饪的庖厨。到了汉代， 山东的菜肴开始追求烹饪的多样性，诸城前凉台汉墓出土的庖厨图画像石和山东博物馆藏品汉代“厨夫俑”，生动再现了汉代齐鲁菜肴种类繁多、庖厨技艺精湛的场景，展示了古人以智慧和劳动创造出的独具特色的饮食文化。在北魏时期农学家贾思勰所著的《齐民要术》中，总结了黄河中下游地区“蒸、煮、烤、酿、煎、炒、熬、烹、炸、腊、盐、豉、醋、酱、酒、蜜、椒”常用的17种烹饪技法，彰显出当时鲁菜已经达到了相当高的水平。宋代以后，鲁菜逐渐成为“北食”的代表，遍及京津及东北三省。明清时期，大量山东厨师和菜品进入宫廷，鲁菜雍容华贵、中正大气的风格特点进一步得到升华。新中国成立后，鲁菜可谓是国宴上的常客，深受五湖四海宾客的喜爱。千百年来，鲁菜借山海之地利、得四季之天和，调和鼎鼐、包容五味，不以华丽逞一时，而以醇厚平和续千年。鲁菜，有说不完的故事，品不尽的味道。（Zhang 2021，2）

经典菜品

糖醋鲤鱼是用鲤鱼制作的一道山东济南传统名菜，为鲁菜的代表菜品之一，色泽金黄，外焦内嫩，酸甜可口，香鲜味美。据说此菜最早起源于济南泺口，后逐渐流传至山西、河南等地。在河南时，形成了糖醋熘鱼、鲤鱼焙面等菜品。据《东京梦华录》记载：北宋时期，鲤鱼焙面在市场上已流行。鱼肉色泽枣红，软嫩鲜香；焙面细如发丝，蓬松酥脆。 鲁菜之胶东菜——葱烧海参，葱烧海参是山东省经典的传统名菜，中华特色美食，属于鲁菜系。“古今八珍”之一，鲁菜的当家菜；胶东半岛素有“山东明珠”之称, 海产品极为丰富。从山东源入，以水发海参和大葱为主料，海参清鲜，柔软香滑，葱段香浓，食后无余汁，葱香味醇，营养丰富，滋肺补肾 德州扒鸡又称德州五香脱骨扒鸡，是著名的德州三宝（扒鸡、西瓜、金丝枣）之一。德州扒鸡是中国山东传统名吃，鲁菜经典。德州扒鸡制作技艺为国家非物质文化遗产。早在清朝乾隆年间，德州扒鸡就被列为山东贡品送入宫中供帝后及皇族们享用。五十年代，国家副主席宋庆龄从上海返京途中，曾多次在德州停车选购德州扒鸡送给毛主席以示敬意。德州扒鸡因而闻名全国， 远销海外，被誉为“天下第一鸡”。

鲁菜孕育的文化价值

鲁菜的精髓，不仅体现在其视觉、嗅觉和味觉的完美融合，还体现在其庄重的仪式感中。山东，这片圣贤的故土，礼仪之道深植于山东人的血脉之中，对美食的尊重亦是如此。儒家的先贤们不仅影响了食物的味道搭配，更是将山东人尊老爱幼、守规矩的文化传统融入其中。直至今日，在山东，餐桌礼仪依然被高度重视：不同的场合有着不同的餐饮规矩，如婚礼、丧礼、嫁娶、寿宴等宴会的菜品选择、上菜顺序、搭配、座位安排、饮酒方式、主人的责任、宾客的着装、辈分高低、亲疏关系等，都会在这些细节中体现出来。因此，品尝鲁菜不仅是一次味觉的盛宴，更是一次文化的体验。纵观鲁菜的历史，从春秋战国时期的灶台起源，到南北朝时期的迅速发展，再到元、明、清三代成为宫廷御膳的佳肴，直至今日成为中国八大菜系之首、北方菜的代表、中国家常菜的基础，我们可以看到，鲁菜以其深厚的文化底蕴、精湛的烹饪技艺和丰富的菜品种类，至今仍然充满活力。在山东的街头巷尾，无论是传统的老字号还是新兴的网红餐厅，鲁菜都为人们的生活增添了不少烟火气息。（Yang 2020，1）

Terms and expressions

the Spring and Autumn Period and the Warring States Period春秋战国时期 adapt to local customs and simplify rituals因其俗，简其礼 Sweet and sour carp糖醋鲤鱼 Braised Sea Cucumber with Scallion葱烧海参 Dezhou Braised Chicken德州扒鸡

Questions

1.What cultural values does Shandong cuisine contains？ 2.Can you give us three examples of famous dishes of Shandong cuisine？ 3.Could you give me a brief introduction of the historical development of the Shandong cuisine？ 1.鲁菜蕴含了怎样的文化价值？ 2.你能举例三道有名的鲁菜吗？ 3.你可以简单介绍一下鲁菜的历史发展吗？

References [1]杨眉(Yang Mei).鲁菜，人间有至味（Shandong Cuisine has the best favor in the world)[J]China Academic Journal Electronic Publishing House. [2]张守立（Zhang Shouli).鲁菜历史发展研究（Lu cuisine Historical development requirements)[J]东方企业文化（Oriental Enterprise Culture).